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I thought after Halloween I was going to have those post-holiday blues but guess what guys! The promise of Thanksgiving food in the near future has me so excited! So excited that while I was at Walmart buying ingredients for this recipe, I also bought all kinds of fun turkey themed paper plates, a turkey tablecloth to color on, and some turkey napkins.
Then when the husky ate all the turkey napkins, I happily went back for more napkins and more turkey-themed stuff to put on my table. I’m officially really, really excited to #TasteTheSeason.
(Why does she eat napkins? Someone tell me.)
I figured it was time to start sharing some Thanksgiving appropriate food so I picked up some Philadelphia Cream Cheese, Kraft Mayo, and Kraft Parmesan shredded cheese to make my faaaaavorite Thanksgiving appetizer: stuffed mushrooms!
I don’t know that I’d ever even had a stuffed mushroom before I started crashing my husband’s family’s holiday celebrations where stuffed mushrooms are a staple and quite possibly the most important thing on the table. I’ve been obsessed since then and they are always the first thing I put on our holiday menu.
And currently, stuffed mushrooms are the only “for sure” thing on my Thanksgiving menu. Why is it so hard to plan these things?!
Anyway, these are Spinach and Artichoke Stuffed Mushrooms. If you are like me and have trouble deciding between the stuffed mushrooms and the spinach and artichoke dip when you’re standing in front of the appetizer table, these are perfect for you! They’re so delicious with so much texture and they may be one of my favorite things I’ve made all year.
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- 1 pound small mushrooms cleaned and stems removed
- 1 8-ounce block Philadelphia Cream Cheese, softened
- 1/4 cup Kraft Mayo
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup plus 2 tablespoons Kraft Parmesan shredded cheese divided
- 1 10-ounce package frozen spinach, defrosted and squeezed of all liquid
- 1 14-ounce can artichoke hearts, drained roughly chopped
- 2 tablespoons bread crumbs
Preheat oven to 350F. Place mushrooms on a large rimmed baking sheet, hole side up.
In the bowl of an electric mixer, beat together softened Philadelphia Cream Cheese and Kraft Mayo, scraping down the sides of the bowl as needed. Once combined and smooth, add garlic, salt, pepper, 1/2 cup Kraft Parmesan shredded cheese, spinach, and chopped artichoke hearts. Beat until everything is just combined.
Spoon a good amount of the spinach and artichoke mixture into each mushroom cap. You want it piled on top.
In a small bowl, combine the bread crumbs and the remaining 2 tablespoons of Kraft Parmesan shredded cheese. Sprinkle a bit on top of each of the stuffed mushrooms.
Bake 20 minutes, until the top of the spinach mixture/breadcrumbs are browned and the mushrooms have softened. Serve hot.